Main navigation

Lemon Poppyseed Cupcakes

You're going to fall in LOVE with this recipe! So fragrant and sweet, with a light 'pop' from the poppy seeds. These cupcakes are sure to delight young and old - easy to make, allergy friendly, and naturally vegan.

I love everything about a lemon, from its name (which happens to be my sister’s nickname) to its vibrant sunny yellow color, to its distinctive sour taste. And let’s not forget how amazing it smells – fresh, clean, and inviting.

Mother used to make us her classic lemon pound cake and to this day, anytime I smell lemon and vanilla together, I think back to the leftover batter she’d leave for us to lick clean.

Those were the good old days!

Like my mother’s pound cake, this recipe is a breeze to make and requires one bowl so virtually no clean up. And as always, they’re allergy friendly – and naturally vegan too.

Speaking of which, these Lemon Poppyseed Cupcakes are free from the following:

Big or small, I promise you’re going to LOVE these cupcakes! Your kitchen will be filled with that heavenly citrus scent that I wish I could bottle.

Until then, I’ll enjoy zesting and rezesting if it means a trip back to memory lane :)

A simple dusting of sugar is all you need to finish off the look, or you can pipe your fave frosting on top, or serve them as is since this recipe is plenty sweet. Thankfully, the tartness from the lemons in this recipe balances the taste perfectly. See, there’s that balance word again ;)

What’s your favorite childhood recipe/dessert? Let me know in comments! I’d love to recreate them for you if they’re not allergy friendly already!

When you try this recipe, hit me with your feedback. You know how much I love to read what you have to say :D

Lemon Poppyseed Cupcakes

You're going to fall in LOVE with this recipe! So fragrant and sweet, with a light 'pop' from the poppy seeds. These cupcakes are sure to delight young and old - easy to make, allergy friendly, and naturally vegan.

Prep Time10mins

Cook Time30mins

Total Time40mins

Course: Dessert

Servings: 24Cupcakes

Author: Laila Sbeinati

Ingredients

3Cflour

2Csugar

1Tspbaking powder

1/2 Tspbaking soda

1/2Tspsea salt

2 Tbsplemon zest (from ~ 3 lemons)

2 1/2Tbspfresh lemon juice (from ~ 1 lemon)

1Cunsweetened coconut milk (or dairy free milk of choice)

3/4Cseed or light tasting vegetable oil (I use grapeseed oil)

1Tbsppoppy seeds

Instructions

Preheat oven to 350F. Line muffin tin and set aside.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and whisk well with dry ingredients.

Then, in a bowl or a large measuring cup, briefly mix together lemon zest, lemon juice, milk, and oil, then add to the dry ingredients and using a spatula, mix until combined.

Add the poppy seeds and give it a few more strokes to incorporate into batter.

Divide batter evenly into liners, give the pan a couple of light taps then place in the oven to bake for 30 minutes.

Remove and allow to cool before enjoying. Dust lightly with icing sugar or add your frosting - if desired.

Notes

If you want to make cute mini cupcakes, this recipe will yield a TON!! Cut all ingredient amounts by half.

Because oven temps vary, check doneness at 25 minutes, mine came out perfect at 30 minutes. You're looking for a nice golden color on top of the cupcakes, and of course that it's fully cooked through - you test that by inserting a toothpick or knife in the middle and if it comes out clean, it's done.

This recipe yields 24-26 cupcakes, depending on how much you fill each cavity. I suggest you fill liners to about 2/3 of the way.